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Ingredients
Scale
- 8 ounces bacon or salt pork
- 3 pounds chuck roast, chopped into 2-inch pieces
- Salt and pepper, to taste
- Oil for searing beef and sautéing veggies
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 1 large onion, chopped
- 1 pound carrots, about 7–8 medium, chopped into 1-inch pieces
- 6 cloves garlic, smashed and sliced
- 3 cups red wine (750ml bottle)
- 2–4 cups Zoup! Good, Really Good® Beef Bone Broth
- 2 tablespoons tomato paste
- 1/3 cup parsley, chopped
- 6 fresh thyme sprigs
- 2 bay leaves
- Rind from salt pork, if using
- 14 ounces frozen pearl onions
- 2 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons butter, for mushrooms
- 1 pound mushrooms, halved or quartered
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
Instructions
- Heat oil in a large oven-safe pot and cook bacon until browned.
- Sear beef in reserved grease until browned on all sides.
- Return beef to pot, stir in butter and flour, and cook for 1-2 minutes.
- Sauté onions and carrots in a skillet, then mix with beef in the pot.
- Reduce red wine in the same skillet for 10-15 minutes.
- Pour reduced wine and beef broth over the beef, add tomato paste and herbs.
- Cover and cook in oven at 300°F for 1 hour and 30 minutes.
- Add sautéed carrot mixture, cover, and cook for an additional 60-90 minutes.
- Prepare pearl onions and mushrooms while stew cooks.
- Finalize the dish by adding pearl onions and mushrooms, stir gently.
Notes
Quality ingredients improve flavor—use good red wine.
Take time when searing beef and veggies to enhance flavor.
Cooking times may vary; adjust for tenderness as needed.
- Prep Time: 30 minutes
- Cook Time: 2 hours and 30 minutes
- Category: Main Course
- Method: Oven
- Cuisine: French
Nutrition
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150